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[San Francisco] ISO young thai coconuts

Don't know if they are Thai, but ranch 99 has cocos by the case

Restaurant Guo Cui [Cupertino]

yeah, by the end, it was getting pretty depressing. my wife is a huge soup noodle fan and so she loved this place. but we'd go and be the only family there. the seafood noodle pot actually grew on me. nice deep flavor with decent chunks of crab and clams and squid. my kids also loved their beer braised chicken wings. too bad. we haven't been to the replacement restaurant yet.

San Jose, Half Moon Bay and Sausalito

I was pleasantly surprised. Might not be as diverse a menu as Gochi, but price point is also a bit lower so we actually get out of there ~$80 total versus $100 at Gochi.

San Jose, Half Moon Bay and Sausalito

I replied and then reading down the thread eralized you hit all the places I mentioned.

San Jose, Half Moon Bay and Sausalito

just some simple suggestions on the san jose side... Tomi Sushi is perfectly fine local sushi. It's not a high-end, amazing place, but for a neighborhoody joint, it is pretty darn good.

Gokaku is a japanese tapas place. not super expensive but can get a bit pricey. I really enjoy this place.

Ramen - if you're willing to wait, try orenchi ramen. again, a cheap meal (tho expensive by ramen standars), but for most it is the gold standard for Ramen in the south bay.

Signs of a NOT Authentic Chinese Restaurant

I wonder if part of the difference is that 4under is observing a buffet, where there is likely a set amount of wastage so they might as well let staff eat it. Whereas in a non-buffet restaurant, the food is cooked as needed so there is less wastage that can be consumed.

Sep 15, 2014
FattyDumplin in General Topics

Signs of a NOT Authentic Chinese Restaurant

agreed. was just in taiwan and had an amazing rendition of this dish.

Sep 15, 2014
FattyDumplin in General Topics

Favorite sushi in SF right now?

What about sushi Sam in San Mateo? I just went for the first time and really enjoys. My only real compin SF is AkA Tombo, which I thought was just ok.

Learn me on cooking grass fed korean style short ribs

will defer to others who know more about hte idfferences between grass fed or not, but don't think it'd be a problem...

Sep 11, 2014
FattyDumplin in Home Cooking

Learn me on cooking grass fed korean style short ribs

gotcha!

Sep 11, 2014
FattyDumplin in Home Cooking

Blue crabs - male or female - do you prefer your crabs to have a Y chromosome?

has that always been the case? i know growing up, we used to go to the italian market in philly (this is 20 - 25 years ago) and we'd buy the female bushels. we'd always buy them during hte mating season so the females would be chock full of the roe. it always seemed legit, but who knows...

Sep 11, 2014
FattyDumplin in General Topics

Learn me on cooking grass fed korean style short ribs

but for this particular cut of the rib, i.e. 1/2" thick, do you really want it to be shreddable? braised meat that falls apart into the shreds is great, when the shreds are an appropriate length. too short, and my personal view is the shreds don't feel right in the mouth. just one person's opinion.

Sep 11, 2014
FattyDumplin in Home Cooking

Cheap Beef Meals

that sounds crazy, but 4 - 5x the amount? are you being serious or hyperbolic?

Sep 11, 2014
FattyDumplin in Home Cooking
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Learn me on cooking grass fed korean style short ribs

not sure how tender you want your meat, as grilling will definitely not make this pull apart tender, but frankly, with 1/2" thickness, i wouldn't find that as appealing anyways... check out this recipe for korean grilled galbi, which uses precisely the cut you've been given. http://www.maangchi.com/recipe/la-galbi

Sep 11, 2014
FattyDumplin in Home Cooking

Hakkasan

Lau, i think you nail this. the towns in Nor / So cal where the food is strong are comprised of high tech employees and import / export businesses with lots of disposable income and presumably more discerning taste buds. don't think that is really the case in NYC

Sep 11, 2014
FattyDumplin in Manhattan

Hanjan

How does this place compare to Danji, which I assume is more casual? I have reservations with friends for Takachi but one of the guys is suggesting we come to Hanjan. If it's anything like Danji, I'll skip it - Danji to me was overly salted Korean food that's not as good as the real thing and for the most part, it's kind of a cool yuppie hangout for those who don't really know Korean food. I don't remember anything memorable from the 8 - 10 things we tried... Should I hold out for Takachi?

Sep 10, 2014
FattyDumplin in Manhattan

Learn me on cooking grass fed korean style short ribs

Will it work as well with a half inch cut, ie LA kalbi? I feel the braised versions tend to use larger pieces so you have longer meat fibers. In other words you could braise and shred your traditional whole ribs, but for the thin cut you'd rather grill it.

Sep 10, 2014
FattyDumplin in Home Cooking

bone-in skin-on chicken thighs -- ideas for tasty, cozy, affordable please

my current favorite chicken recipe and perfectly tailored for thigh meat.... http://www.saveur.com/article/Recipes...

just make the yakitori sauce and grill these babies up. to save time, i just use whole thighs and brush liberally. you can't marinate as the marinade will burn. but this marinade works well with parctically anything... beef, fish, chicken, veggies,etc. salty, sweet and you can spice it up with the japenese chili flakes.

Sep 09, 2014
FattyDumplin in Home Cooking

Sushi Sam's - My First Time, But Not My Last [San Mateo]

Have typically frequented Sushi Tomi as my default sushi, but tried Sushi Sam today. Was pleasantly surprised. Light lunch but everything was spot on. The rice is better executed than Tomi, which can sometimes be a bit al dente and was also in the right proportion, i.e. not too much rice.

Anago - i realize i'm just not an anago fan. have had it at a number of high end places in NYC and just was meh on the texture. This piece was no better or worse than those.

Blue Shrimp - delicious. super fresh, crisp and none of the slimy mouthfeel you somtimes get. these were big fat shrimp and the fried heads were perfectly executed, i.e. not too much batter / coating

Japanese Snow Crab with dollop of crab guts - i never get kani, but wanted to try it. I'm a convert and the dollop of crab guts added a bit of fish-iness that i really enjoyed

Baby Lobster - i didn't need the mayo on top, but the lobster it self was perfectly cooked.

Crab / unagi hand roll - my only somewhat disappointment in that by the time the roll got to me the nori and lost its crispness. We were at table service though so i suppose the bar would be different.

overall, i'd make the trek here over any other place in the bay area right now ex SF and north.

What to do with beef heart?

i bet braised is good. not sure it'll be good as ab urger, but who knows. what about thinly sliced, marinated and grilled? i do that with tongue and love it.

Sep 08, 2014
FattyDumplin in Home Cooking

Minimum Wage Impact on Restaurant (especially FF) Prices

You are so right... If things continue to be a have / have not world, there is going to serious social unrest that we've ever experienced in our lifetimes. You just can't have a world where wealth is so increasingly concentrated.

Minimum Wage Impact on Restaurant (especially FF) Prices

Well said! So many of my pet peeves in one post! We've let our infrastructure (technology and industrial) and school systems rot, and we're losing our edge in the sciences because stuff like finance pays so well. I've sort of attacked Obama for a lot of this,and certainly I don't love what he's done in his 6 years, but I'm more incensed by the political gridlock that's the root of a lot of this.

Sep 07, 2014
FattyDumplin in Not About Food

Minimum Wage Impact on Restaurant (especially FF) Prices

Somewhat true. But the senior guys there who've been there 4-5 yrs+, well past startup days, have done Very very well... Got lots of stockier the years as it's continued to perform.

Sep 07, 2014
FattyDumplin in Not About Food

Minimum Wage Impact on Restaurant (especially FF) Prices

I guess I haven't stated a position in all this... I realize I am lucky to be in my position but the class disparity and the struggles of most of America pisses me off. It's not fair and it's f--ked up. But silly stuff like raising minimum wage is like putting a bandaid on a festering Mersa infection and the uni tended consequences may be bad.

Not saying we should have gone Iceland and let the banking system reset and the economy truly heal, but we've dug ourselves a hole with the easy money / QE policy and I don't know how we get out of it at this point. But redistribution of wealth, rather than truly restarting growth, isn't something I can support becaus th core is still rotting.

Sep 07, 2014
FattyDumplin in Not About Food

Minimum Wage Impact on Restaurant (especially FF) Prices

Googles make their money fm the stock... Again, goes back to qe.

And yeah, google makes wads of cash from all of us. It's not conspicuous consumption in that it's predominantly ad money, but in this wired world, who doesn't have a smart phone or tablet to surf.

Sep 07, 2014
FattyDumplin in Not About Food

Minimum Wage Impact on Restaurant (especially FF) Prices

Because the wealth the 1% is seeing is coming straight from the government in the form of QE. The poor are irrelevant in this current cycle. And ultimately that's going to be a bad thing. The classes are getting further and further separated.

Ad yes, lots of low paying jobs... That barely pay a living wage. The problem is if you artificially jack up min salaries in a weak economy, all those low paying jobs created will disappear.

I can't tell if you are being sarcastic or sincere in your questions. But I'm just assuming the latter.

Sep 07, 2014
FattyDumplin in Not About Food

Minimum Wage Impact on Restaurant (especially FF) Prices

See my comment about who's profiting from the stock market... Probably a good guess as to who's also eating and making reservations at all the top notch places. Hedge funders and similar 1% types who've ridden the wave since the financial crisis. That's certainly not the case at the low end where many are struggling to make ends meet. Take a look at the % of Americans on food stamps still.

I travel a decent amount for work one of my favorite things has always been talking to the service people I meet along the way, from car drivers, to restaurant mgmt, hotel staff, and then my client base puts me in front of a lot of CFO / CEO types. It's still bad out there. Granted nothing as dire as 2009 but not very much visibility and lots of businesses have not come close to recovering and there is clearly a survivor bias as we forget about the companies who didn't make it. Only. In. The past 6 months do I sense that real America is seeing the light at the end of the tunnel and I hope the current geopolitical risk flares don't extinguish that light.

Sliced Meat for Hot Pot in East Bay or SF?

Any of the ranch 99s will have sliced cuts of beef, pork, and lamb

Minimum Wage Impact on Restaurant (especially FF) Prices

You're making jjjr's point... A lot of people look at the rising stock market and assume things are great. The people profiting most from that are the hedge founders. This economy is weak. Unemployment rate decline skewed by people dropping out of the workforce and s---ty low paying jobs being created, consumption levels remain anemic, there's a reason why the Fed is unwilling to taper aggressively and continues to prop things up. By that token, raising min wage is more of the same, throwing money at the problem (a weak economy) without fixing the root issues. As a finance guy, I've ridden this wave since 2009, but I am scared for the future.

Maruya on 16th, best sushi in SF?

I've never had sushi in Japan, so curious to hear others' views. Is it that the quality of the fish is so much better in Japan or is it simply the variety? As a shellfish lover, I'm always envious when I see the pics of what some of the 'hounds are eating in Japan and it just sounds like there are hundreds of varieties of shellfish i will never have access to in the US? I'm asking because I was under the impression that for example, bluefin tuna were flash frozen anyways... and the fact that its caught in places far away from Japan so you have to transport it anyways.